Archive Monthly Archives: January 2017

Homemade, Freezer-Friendly Pizza Pops (Calzones)

A couple weeks before my last daughter was born, I did a freezer meal workshop and had about 7 dinners in my freezer. It was such a great feeling to know that we had healthy, homemade food in the freezer for days that I didn’t feel like a full meal prep. Well, you don’t have to have 4 kids to figure out that this is a good idea 😉

A couple months ago, a recipe idea popped up in my FB feed on how to make a pizza snack out of Pillsbury pizza dough. It was pretty quick and easy and looked so pretty. The best part? My kids loved it!

I remembered that my mom used to make calzones for my brother and I and then freeze them so I set out to find a good recipe. I stumbled across this blog about filling your freezer in 4 weeks – perfect! And then adjusted the recipe a little.

The first batch tasted great (shape was a little wonky but who cares). For filling, I made my girls’ favorite pizza – Hawaiian. I cut up the pieces in the filling so that they were bite sized – and a big hit.



I thought I would try to pump up the healthy by trying a whole wheat flour blend (1:3 whole wheat to unbleached flour). The dough was quite a bit dryer and not as
tasty. My husband thinks that with a ground beef combo, the grease would help to round out the texture.

One quick tip: while the dough does freeze well, putting it in the fridge did not seem to stop the yeast from rising. So you’ll want to work quickly and make up the pizza pops before your dough runs away on you.






2 Tablespoons active dry yeast
2 cups warm water (around 100 degrees F.)
2 teaspoons sugar
2 teaspoons salt
5 – 5 1/2 cups flour
4 tablespoons oil (I used grapesed oil)

Mix the yeast and warm water in a measuring cup and set aside til nice and bubbly.

Mix the sugar, salt and flour. I put them all into the Kitchenmaid and mixed it with the dough paddle. I added the oil to the yeast and water mixture and then poured it into the flour mixture, stirring gradually until dough is well blended and manageable.

Pizza Sauce:

There’s a great recipe for made from scratch sauce here  or I just used a canned version. You can also use a tomato based pasta sauce and add a little tomato paste to thicken it.


You can fill with whatever you like. Ingredients should be precooked. Here are some sample combinations.


  • 200 g ham, chopped
  • 400 ml can pineapple bits
  • 284 ml can mushrooms, sliced
  • 200 g mozzerella, grated

Ground beef:

  • 1 lb ground beef, browned
  • 1/2 onion, diced and cooked with the ground beef
  • 200 g mozzerella and cheddar, grated


Preheat your oven to 500 degrees F.

Divide your dough into 12-16 pieces, depending on the size that you want of finished  goods. Roll it into an oval shape.

Place about 1 1/2 tsp of pizza sauce on one half of your dough, careful not to touch the edge. Place about 2 tablespoons of filling in the center and then sprinkle with cheese.

You can then either fold the dough in half and squash the edges together with a fork or roll the edge and flute it like a pie crust. Be kind to yourself, the first few may look a little wonky!

Place on a lightly greased baking sheet and brush the tops lightly with oil.

Bake for 10 minutes or until they are light golden brown.

Enjoy! I’d love to hear what creative fillings you come up with. Post in the comments!!!